Vegetable Terrine with Mushroom Sauce
Published in Vegetarian
Serve with the mushroom sauce as a vegetarian main course – but it also an excellent vegetable accompaniment for non-vegetarians.
Ingredients:
- 125 g butter
- ½ cup flour
- 1½ cups milk, heated
- ½ cup grated sharp cheese
- 8 eggs, lightly beaten
- 300 g broccoli, chopped
- 4 medium carrots, peeled, chopped
- 400 g cauliflower, chopped
Ingredients: Sauce:
- 60 g butter
- 200 g small mushrooms, sliced
- 300 ml cream
Preparation:
- Melt butter, stir in flour and cook for a couple of minutes over medium heat.
- Off the heat, gradually stir in the milk, return to the heat, and, stirring constantly, bring the mixture to the boil. Cook gently for a minute or so.
- Remove from the heat, stir in the cheese. Allow to cool slightly, then thoroughly incorporate the eggs.
- Divide the mixture into three equal portions.
- Boil, steam or microwave the vegetables until just cooked. Blitz each one with one-third of the cheese sauce until smooth. Season well.
- Layer the three mixtures carefully (you don’t want to mix the mixtures, but keep them in three separate distinct layers) in a greased and lined (Glad-bake is best) loaf tin. Cover with greased foil.
- Bake in a bain-marie for about 2 – 2¼ hours at 180° C, or until firm. Remove from the oven, and allow to stand for at least 10 minutes before turning out and slicing.
- To prepare the sauce, cook the mushrooms in the butter for few minutes, add cream and simmer, uncovered, until the mixture thickens slightly.
Serves 4 – 8.
